Darigold Inc., a dairy cooperative based in Seattle, is the first recipient of the U.S. Dairy Export Council Award for Outstanding Dairy Processing & Manufacturing Sustainability. The award program is administered by the Innovation Center for U.S. Dairy, Rosemont, Ill.

JBT FoodTech will supply an automated batch retort system to sterilize various dairy-based drink products. The retort system will allow O-AT-KA to process a wide range of products and processes at optimal performance and efficiency.

From a consumer’s perspective, ice cream is about fun and good times. The ice cream division of Mars Chocolate North America shares that point of view. Evidence of the company’s sense of humor is a banner welcoming visitors to Mars’ little “corner ice cream shop.” In fact, the processing facility is larger than an airplane hangar. The building consists of four production lines, wet and dry ingredient storage areas, packaging supplies and a warehouse.

The U.S. dairy industry has been diligently gathering data, crunching numbers and double-checking methodologies to ensure that the carbon footprint and life-cycle assessments for fluid milk and cheese are consistent with internationally accepted schemes and protocols. Since we are pretty much done with those, now what?

Events

Yogurt and cottage cheese are high-protein foods finding favor with consumers. Along with cream cheese and sour cream, these cultured dairy foods take well to flavors. Dairy processors are also addressing the snacking trend with grab-and-go packages.

The FDA and leaders across the food safety industry (academics, certifying body leaders, GFSI leaders) fully agree that HACCP hazardous analysis is necessary for establishing FSMA Food Safety Plan preventive controls. This webinar will prepare attendees to meet this requirement by discussing the fundamentals of HACCP and hazardous analysis leading to FSMA.

Products

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.